Reviewed: Nov. 9, 2009

I made two crockpot batches, and just filled it to the bring with apples. I agree with other posters that the sugar can definitely be cut down. First batch I used 3 1/2 cups of sugar and it was pretty sweet. The second batch I cut down to 3 cups, and it came out just right. House smells SO good.

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Reviewer:

Therese

Reviewed: Oct. 23, 2009

This was a much easier way to make apple butter than the way I was taught (but don't tell my mom that!). The apple butter did remain lumpy in spite of constant stirring, though, so I ran it through a mill and that did the trick. I used my own preferences for spice amounts. Turned out great--I'll definitely be using this method again in the future!

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Reviewer:

Ruen

Reviewed: Oct. 20, 2009

All I get is compliments. And it made my home smell wonderful!

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Reviewer:

Marsha

Reviewed: Oct. 9, 2009

My DH would always tell me about his grandma's apple butter, but I was not about to stand over a copper kettle all day long.I was happy when I found this slow cooker apple butter. I too reduced the sugar, and used 1/2 brown sugar. I started in the evening and when I woke I had the best smelling kitchen, we polished off a jar with toast for breakfast, canned the rest in a bath water. I think I have another recipe I will have to keep on making. He bought more apples for me, hint hint.

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Reviewer:

virginia miller

Reviewed: Oct. 7, 2009

Super delicious. I did have some trouble with the recipe: I cooked this for way longer than the recipe says, and the apples never thickened on their own. But that's probably the fault of my slow cooker - it's just really slow. I just eventually whirled the mixture in the blender for the perfect spreadable texture. The flavor was amazing! I did reduce the sugar a bit (my apples were already pretty sweet) and use part brown sugar. I also added a dash of allspice. This is one I'll definitely make again, even with the little bit of extra work of blending it.

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Reviewer:

baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 7, 2009

WAY TOO SWEET, even on plain biscuits! I used 3 cups of sugar (1.5 white/1.5 brown) & nearly two bags of apples. I did like the simplicity of the recipe & the smell that filled my house.

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Reviewer:

bkjanke

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lantana, Florida, USA

Reviewed: Oct. 4, 2009

Wonderfully simple, but requires a few adjustments as noted in other reviews. Unless your apples are very tart, you'll need to reduce the sugar. My first batch used 3 cups and was still too sweet. Next batch I used 2 cups and it was wonderful. Also, I used twice as many apples and it still came out beautiful! It made 3 yummy pints size jars! Great for giving during the holidays! :)

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Reviewer:

Autumnoto

Reviewed: Sep. 21, 2009

Delicious! I used 1/2 red delicious apples and 1/2 gala apples, I also didn't use cloves and only used 1 cup white sugar and 2 cups brown. I cut the cinnamon in half and cooked on high for longer than the recipe required, but my crock pot cooks a bit slow even on high. I bought some freezer safe Ball jars and this recipe filled 5 medium jars. I'm not sure how long it will keep but, I am giving most of the jars away so I didn't bother searching on the internet to find out.

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Reviewer:

EudailyFam

Reviewed: Sep. 20, 2009

This recipe was absolutely wonderful! I used Red Rome apples that my husband and I picked fresh off a tree on our farm. The apples were a little under-ripe, so I added an extra 3/4 c. sugar in the recipe to make up for their tartness. Other than that, I followed the recipe exactly. While I was waiting for the butter to cook, I got online to read some reviews of the recipe, and I started to panic because so many of them said that the recipe was WAY too sweet and they were cutting the amount of sugar in HALF. And I had ADDED an EXTRA 3/4 c.?!?! Well, it turns out I had nothing to worry about--the apple butter was perfect. Sweet, but not too sweet. Perfect spreading consistency. Beautiful deep purplish red. Only regret was that this recipe only yielded 2 1/2 pints :( I will definitely be making another batch. TIP: At 10 hours, ladle the butter into a blender and blend for a few seconds to get out the lumps. Then return the butter to the crock pot, turn it back up to high, and leave the lid off so that it can thicken up. PERFECT RESULTS!!! YUUUMMM!!!

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Reviewer:

KentuckyBelle13

Reviewed: Sep. 17, 2009

This recipe was a disaster for me. I've tried many recipes from allrecipes, good and bad, and have never felt compelled to write a review until now. The taste isn't great and the consistency is like glue! I would never make this recipe again and instead would search for one with more description of how to do it.

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